Author(s): Madhur Jaffrey
This is the most comprehensive book ever published on curries, written by Madhur Jaffrey, the world's bestselling Indian cookery author. The influence of the Indian curry has been far-reaching: Indian immigrants and traders influenced the cooking of many other great cuisines of the world, including those of Sri Lanka, Burma, Thailand, Vietnam, Japan and China. History blends with recipes in this meticulously researched book, which will prove fascinating reading for food lovers everywhere. With over 150 mouthwatering recipes, Madhur starts with the best curry recipes in India today, moves on to Asian curries, and even includes European curry ideas such as French curry sauces. Some recipes have never before appeared in print, such as fish seasoned with tamarind and coconut and lamb braised with oranges. Also included are Madhur's tips for the best accompanying foods - she gives us ideas for rice, bread, chutneys, relishes and sweets - the perfect complement for any curry. Beautifully illustrated throughout, this book is set to become the standard reference book on curries.
The definitive curry cookbook by the world authority on Indian food
Queen of Curry Madhur Jaffrey offers the definitive guide to this diverse cookery form. Not just Indian curries but South East Asian, African, West Indian and anglicised versions from the UK and USA. Curry's popularity is so great that it has crossed the globe, manifesting itself in every culture imaginable. Meat-based or vegetarian its range covers every taste and appetite from mild kormas, spicy madras' and the notoriously hot vindaloos. Demonstrating its centuries old origins, Madhur leads the reader through the culinary history of Britain's number one favourite meal. Developing from when the colonials returned home and Indians themselves started to migrate around the world, so their national food followed, served up in homes, restaurants and hotels across the globe. Its appeal today is as strong as ever and its influence on other forms of cooking immense. From the Moguls to the British colonials with recipes such as the Nawab of Dhaka's family korma and even that Victorian doyenne of the kitchen, Mrs Beeton's curry sauce with tomato, Madhur offers a comprehensive range of delicious curries to cook in your own home. This is a culinary celebration of curry from one of the top Indian chefs today, lavishly illustrated, clearly explained and entertainingly written for a fascinating read. - Lucy Watson
Now regarded by many as the world authority on Indian food, Madhur Jaffrey was born in Delhi and is an award-winning actress and bestselling cookery author. Her first book, An Invitation to Indian Cookery, was published in 1973 and since then she has written over 15 cookbooks, now considered classics in their field, including Madhur Jaffrey's Ultimate Curry Bible and Madhur Jaffrey's World Vegetarian. She has appeared in over 20 films, including Merchant Ivory's Heat and Dust and Cotton Mary. In 2006 she published her memoir of childhood, Climbing the Mango Trees.
Lamb, pork, beef, veal and goat; poultry and eggs; fish and seafood; vegetables; dals, beans and split peas; kebabs and soups; rice, noodles and breads; relishes and accompaniments; special ingredients and techniques.